Hot & Spicy Chicken Soup


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Hot & Spicy Chicken Soup 



Ingredients 
450g boneless, skinless chicken breasts
1 1/2 tablespoons butter, divided
15ml Dorset Fire Inferno (can add more if you prefer it spicier)
3 cloves garlic, minced
170g chopped onion
125g chopped celery
0.25 teaspoon salt
1 medium potato, peeled and diced
500ml chicken broth/stock
500ml milk
250g sweet corn, fresh or frozen
Bunch of chopped coriander
Blue cheese for garnish.

Directions
In a large stockpot, melt 1/2 tablespoon butter over medium high heat. Add chicken and stir to coat, cooking for 6 to 7 minutes, until chicken is no longer pink inside. Remove chicken into a heat-safe bowl and stir in 2 tablespoons of Dorset Fire Inferno. Return stockpot to stove and melt remaining 1 tablespoon butter over medium high heat. Add garlic, onion, celery and salt. Cook for 3 to 4 minutes, until vegetables have softened. Stir in potato and chicken broth/stock. Bring to a simmer and cook for 8 to 10 minutes, until potatoes have softened. Using an immersion blender or regular blender, puree until mostly smooth. I like to leave some texture to it. 
 
To the pureed mixture (add back into pot if you used a blender), add chicken, anymore , milk, corn and coriander. Heat until warm, but do not boil. Taste and adjust seasonings. Serve in bowls and garnish with blue cheese.







Posted on : 12/04/2017
Posted in : Recipes By : Lisa